Ingredients for Eggs And Hash
- 2 tablespoons butter
- 1 medium onion, chopped
- Frozen Cubed Hash Brown Potatoes
- 1 ½ cups cooked, diced corned beef (or leftover roast beef/pork)
- 8 large eggs
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How to Make Eggs And Hash
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add 1 medium onion, chopped, and sauté for 3-4 minutes, or until softened.
- Add 2 cups of shredded hash brown potatoes and cook, stirring frequently, for 10-12 minutes until golden brown and crispy.
- Stir in 1 ½ cups of cooked, diced corned beef (or leftover roast beef/pork). Cook for 5-6 minutes, or until heated through.
- Season generously with salt and pepper to taste.
- Transfer the hash mixture to a 13 x 9 inch baking dish coated with non-stick cooking spray.
- Using a spoon, create eight evenly spaced indentations, about ½ inch deep, in the hash mixture.
- Carefully crack 8 large eggs, one at a time, into each indentation.
- Cover the baking dish tightly with aluminum foil.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the eggs are cooked to your desired doneness.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
5g
Fat
62g
Carbs
4g
